Mimi's Organic Eats » Cookie Recipes » Slice & Bake Vanilla Shortbread Cookies

Slice & Bake Vanilla Shortbread Cookies

There's something truly satisfying about the simplicity and buttery goodness of homemade shortbread cookies! And when it comes to convenience and sweet buttery flavor, my Slice and Bake Vanilla Shortbread Cookie recipe takes the cake! These tender, melt-in-your-mouth cookies embody the essence of classic vanilla, elevating your cookie jar to new heights.

If you're looking for more shortbread cookie recipes, be sure to check out some of my favorites like my Chocolate Dipped Almond Shortbread Cookies, Kamut Flour Shortbread Cookies, or my Chocolate Malt Sprinkle Cookies.

slice and bake shortbread cookies

Why You'll Love This Recipe

You'll fall head over heels for this Slice and Bake Vanilla Shortbread Cookie recipe! Firstly, the simplicity and ease of the slice-and-bake method make these cookies a breeze to prepare. With just a few steps, you can have a batch of freshly baked, homemade cookies ready to enjoy in no time! Secondly, the delightful aroma of vanilla permeates your kitchen as these cookies bake, creating a warm and comforting ambiance that only adds to the joy of baking.

But the real magic lies in the taste. The buttery, crumbly texture of each cookie melts in your mouth, while the delicate hint of vanilla lingers on your taste buds. This recipe has only 5 ingredients that you probably already have in your pantry and fridge. With my Slice and Bake Vanilla Shortbread Cookies, every crumb is a bite-sized taste of pure delight.

slice and bake shortbread cookies

Ingredients & Tools for Slice & Bake Vanilla Shortbread Cookies

Organic Salted Butter
Shortbreads have so few ingredients, so those ingredients really matter. They are mainly made up of butter, so using a high quality organic butter is best! My favorite is Organic Valley Salted Butter, but there are other ones out there that are also good, even the Kirkland Organic Salted Butter I also really like to use. If you only have unsalted butter, then you can add 1/2 teaspoon of fine sea salt to this recipe.

Organic Powdered Sugar
I use powdered sugar in my shortbreads instead of cane sugar, as I prefer the type of crumb it gives shortbread cookies. I always sift powdered sugar whenever I use it as it can clump easily. If you don't have a sifter, you can sift it using a fine mesh strainer too.

Organic Vanilla Extract
Vanilla extract is crucial for vanilla shortbread cookies. Always make sure you are using an organic vanilla extract, never use imitation vanilla extract.

Organic All Purpose Flour
All purpose flour i what's used in pretty much all cookies, and these are no exception. You can buy organic all purpose flour at your grocery store, even the store brand like O Organics is great! But, my favorite is Cairnspring Mill Organic All Purpose Flour.

Plastic Wrap
Plastic wrap is key to wrapping the dough and chilling it in the fridge. Foil is not sufficient as foil is not airtight. That's why you want to use plastic wrap as it is airtight so the cookie dough won't dry out.

Natural Rainbow Sprinkles
I top these with some natural rainbow sprinkles, I use ColorKitchen Nonpareil Rainbow Sprinkles. You can use any kind you like, but I urge you to use rainbow sprinkles that don't contain artificial colors. The sprinkles I use are always made with vegetable and fruit dyes. Sprinkles are completely optional, so you can also leave them off if you prefer.

Cookie Sheets & Parchment Paper
You can use a traditional cookie sheet or a baking sheet to bake these cookies. I like to use parchment paper, but it's not necessary as long as you have a nonstick cookie sheet. My favorite cookie sheets are from USA Pan, and the best nontoxic parchment paper is from Kana, be sure to use my code MIMIBAKES for a discount on your order!

slice and bake shortbread cookies

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

slice and bake shortbread cookies

Slice & Bake Vanilla Shortbread Cookies

Recipe by MimiDifficulty: Easy



It doesn't get much easier than slice and bake cookies! And these Vanilla Shortbreads are buttery, crisp, and sweet – the perfect cookie for any time of day.


  • 1 cup (226 grams) organic salted butter, softened

  • 142 grams (1 cup) organic powdered sugar, sifted

  • 1 tablespoon organic vanilla extract

  • 255 grams (2 cups) organic all purpose flour

  • ColorKitchen Nonpareil Rainbow Sprinkles (optional)


  • To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined, then add the flour and mix on low until combined.
  • Have a large piece of plastic wrap ready and roll the dough into a log that is about 12-inches long. Wrap it in plastic wrap and place in the fridge overnight.
  • Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
  • Cut the log into slices that are about ¼-inch thick and place on the prepared cookie sheets. Sprinkle the tops with rainbow sprinkles.
  • Bake for 13 to 15 minutes, or until lightly golden brown around the edges.
  • Store in a cool dry place for up to 7 days.


  • High Altitude — Bake at 350°F for 12 to 14 minutes, or until lightly golden brown around the edges.

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